Spicy Slaw with Radicchio & Green Mango

If you like crunchy slaw, serve this right away. If you prefer a softer cabbage texture, let the slaw rest for 10 to 15 minutes before serving.

• 
  
  2-1/2 Tbs. rice vinegar
  
  


• 
  
  2 Tbs. mayonnaise
  
  


• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. peeled and finely grated fresh ginger
  
  


• 
  
  1 serrano chile, stemmed, seeded, and minced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2-1/2 cups thinly sliced radicchio (about one-half head)
  
  


• 
  
  2-1/2 cups thinly sliced Savoy cabbage (about one-quarter head)
  
  


• 
  
  2 cups thinly sliced red cabbage (about one-quarter small head)
  
  


• 
  
  1 heaping cup matchstick-cut green (unripe) mango (about one-half mango)
  
  


• 
  
  2 medium scallions (white and light-green parts only), thinly sliced on the diagonal
  
  

In a small bowl, whisk the vinegar, mayonnaise, olive oil, soy sauce, sugar, ginger, and serrano. Season to taste with salt and pepper.

Put the radicchio, both types of cabbage, mango, and scallions in a large bowl. Add the dressing and toss. Season to taste with salt and pepper and serve.

Kohlrabi-Radish Slaw with Cumin and Cilantro

To speed up the vegetable prep, use the grating and slicing blades on a food processor for the radishes, carrots, and cabbage, and the julienne cutter on a mandoline for the kohlrabi.

• 
  
  3 Tbs. white wine vinegar
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1 tsp. clover honey
  
  


• 
  
  1/4 tsp. cumin seeds, toasted, coarsely ground in a mortar and pestle
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  5 Tbs. canola oil
  
  


• 
  
  5 radishes, grated (about 1 cup)
  
  


• 
  
  3 medium carrots, grated (about 1-1/2 cups)
  
  


• 
  
  2 small unpeeled kohlrabi bulbs (purple, green, or both), trimmed and cut into 1/8-inch-thick matchsticks (3 cups)
  
  


• 
  
  1/2 medium head green cabbage (about 1 lb.), thinly sliced (5 cups)
  
  


• 
  
  1/3 cup chopped fresh cilantro
  
  

In a small bowl whisk the vinegar, mustard, honey, cumin, 1/4 tsp. salt, and a pinch of pepper. Gradually whisk in the canola oil until combined.

Put the radishes, carrot, kohlrabi, cabbage, and cilantro in a large bowl. Pour in the dressing and gently toss to combine. Season to taste with salt and pepper.

Wilted Red Cabbage with Mint and Goat Feta

This salad is lightly wilted and warm, giving it a lush color and more tender texture. The thinner you slice the cabbage, the more tender it will be. A mandoline is a good tool to use here, or a very sharp knife.

• 
  
  2 Tbs. olive oil
  
  


• 
  
  1 medium red onion, quartered through the stem end and thinly sliced crosswise
  
  


• 
  
  1 garlic clove, finely minced
  
  


• 
  
  4 cups packed very finely sliced red cabbage (1 scant lb.)
  
  


• 
  
  Sea salt
  
  


• 
  
  Juice of 1 lemon
  
  


• 
  
  2 Tbs. chopped mint
  
  


• 
  
  2 Tbs. chopped dill
  
  


• 
  
  2 Tbs. finely chopped parsley
  
  


• 
  
  Freshly ground pepper
  
  


• 
  
  Crumbled goat feta plus whole mint leaves, to finish
  
  

Heat the oil in a large skillet or wok. When hot, add the onion, turn to coat it with the oil, and cook for a minute to sear and soften. Add the garlic, then the cabbage, and season with 1 tsp. salt. Immediately begin turning it in the pan to wilt it evenly. You don’t want to fully cook it, just wilt it; two minutes should be enough time. Remove the pan from the heat, toss the cabbage with 2 Tbs. of the lemon juice, then taste and add more if sharpness is desired. Toss with the herbs. Season with more salt, if needed, and plenty of pepper. Transfer the cabbage to a platter, mounding it in a heap, then shower with the crumbled goat feta. Finish with the extra mint leaves and serve.

Beer-Braised Bratwursts with Pickle Juice Slaw

A tangy cabbage and carrot slaw is a knockout topping for juicy bratwursts. Long pretzel rolls make an unexpected substitute for the hoagie rolls, if you can find them.

For the slaw

• 
  
  1 cup very thinly sliced red cabbage
  
  


• 
  
  1/4 cup mayonnaise
  
  


• 
  
  3 Tbs. pickle brine (from a jar of pickles, preferably dill)
  
  


• 
  
  4 tsp. cider vinegar
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2-1/2 cups very thinly sliced green cabbage
  
  


• 
  
  1/2 cup grated carrots
  
  


• 
  
  1/4 cup finely chopped white onion
  
  

For the bratwursts

• 
  
  2 12-oz. bottles lager beer, such as Budweiser
  
  


• 
  
  4 uncooked bratwursts
  
  


• 
  
  1 cup chopped white onion
  
  


• 
  
  4 Tbs. unsalted butter, melted
  
  


• 
  
  2 Tbs. spicy brown mustard, such as Gulden’s
  
  


• 
  
  Vegetable oil for brushing
  
  


• 
  
  4 hoagie rolls, split but not all the way through
  
  

Make the slaw

Soak the red cabbage in a bowl of ice water for 15 minutes to prevent its color from bleeding. Drain and pat dry. In a large bowl, whisk together the mayonnaise, pickle brine, vinegar, sugar, 1/4 tsp. salt, and a grind of pepper. Add the red and green cabbage, carrot, and onion and toss well to combine. Refrigerate for 2 to 4 hours.

Make the bratwursts

In a 10- to 11-inch skillet, combine the beer, bratwursts, and onion. Add enough water to barely cover the bratwursts and bring just to a simmer over medium heat. Cover, remove from the heat, and let sit for 10 minutes.

Meanwhile, position a rack about 4 inches from the broiler and heat the broiler on high.

In a small bowl, combine the butter, mustard, and 4 tsp. of the bratwurst-cooking liquid; set aside.

Arrange the bratwursts on a broiler pan and lightly brush them with oil. Broil until goldenbrown, turning once, about 4 minutes total. Transfer to a plate. Put the buns on a baking sheet cut sides up and broil until lightly toasted, about 30 seconds.

Spread the insides of the buns with the butter mixture and put the bratwursts in the rolls. Top with the slaw and serve.

Wilted Red Cabbage with Mint and Goat Feta

This salad is lightly wilted and warm, giving it a lush color and more tender texture. The thinner you slice the cabbage, the more tender it will be. A mandoline is a good tool to use here, or a very sharp knife.

• 
  
  2 Tbs. olive oil
  
  


• 
  
  1 medium red onion, quartered through the stem end and thinly sliced crosswise
  
  


• 
  
  1 garlic clove, finely minced
  
  


• 
  
  4 cups packed very finely sliced red cabbage (1 scant lb.)
  
  


• 
  
  Sea salt
  
  


• 
  
  Juice of 1 lemon
  
  


• 
  
  2 Tbs. chopped mint
  
  


• 
  
  2 Tbs. chopped dill
  
  


• 
  
  2 Tbs. finely chopped parsley
  
  


• 
  
  Freshly ground pepper
  
  


• 
  
  Crumbled goat feta plus whole mint leaves, to finish
  
  

Heat the oil in a large skillet or wok. When hot, add the onion, turn to coat it with the oil, and cook for a minute to sear and soften. Add the garlic, then the cabbage, and season with 1 tsp. salt. Immediately begin turning it in the pan to wilt it evenly. You don’t want to fully cook it, just wilt it; two minutes should be enough time. Remove the pan from the heat, toss the cabbage with 2 Tbs. of the lemon juice, then taste and add more if sharpness is desired. Toss with the herbs. Season with more salt, if needed, and plenty of pepper. Transfer the cabbage to a platter, mounding it in a heap, then shower with the crumbled goat feta. Finish with the extra mint leaves and serve.

Sweet & Sour Spiced Cabbage

Braising cabbage with butter, apple juice, red currant jelly, and spices gives it amazingly rich flavor (the dish is an essential part of a traditional Scandinavian holiday meal). Leftovers are delicious on our iconic open faced sandwiches, smørrebrød.

• 
  
  2 oz. (4 Tbs.) salted butter
  
  


• 
  
  1 large (3-lb.) red cabbage, halved, cored, and sliced 3/4 inch thick
  
  


• 
  
  2 cups unsweetened apple juice
  
  


• 
  
  1 medium yellow onion, finely chopped
  
  


• 
  
  1/3 cup apple cider vinegar
  
  


• 
  
  1/4 cup red currant jelly
  
  


• 
  
  3 bay leaves
  
  


• 
  
  1 cinnamon stick
  
  


• 
  
  1 star anise
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Melt the butter in a 6-quart pot over medium heat. Add the cabbage and cook, stirring occasionally, until just wilted, about 6 minutes. Add the apple juice, onion, vinegar, jelly, bay leaves, cinnamon, star anise, and 1 Tbs. salt. Cover and simmer, stirring occasionally and adjusting the heat as needed, until the cabbage is very tender, about 2 hours. If there is a lot of liquid in the pot, boil uncovered until only about 1/2 inch remains. Remove and discard the whole spices, season to taste with salt and pepper, and serve.

Pork Medallions with Chickpeas and Cabbage

In this flavor-packed, one-skillet supper, pork tenderloin medallions are topped with creamy fontina and tangy-salty prosciutto and cooked on a bed of tender cabbage and earthy chickpeas.

• 
  
  2 1-lb. pork tenderloins
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium yellow onion, halved lengthwise and thinly sliced crosswise
  
  


• 
  
  1/2 small head Savoy cabbage, thinly sliced (6 to 7 cups)
  
  


• 
  
  2 cups Chickpeas with Bay Leaves and Herbs, plus 1/2 cup reserved cooking liquid
  
  


• 
  
  6 thin slices prosciutto di Parma (3-1/2 oz.)
  
  


• 
  
  6 oz. coarsely grated Italian fontina (about 2 cups)
  
  

Position a rack in the center of the oven and heat the oven to 425°F.

Trim and slice each tenderloin on the diagonal into 3 thick medallions. Place each medallion on a cut side, and using your hands, gently press on each to flatten slightly. Season on both sides with salt and pepper.

Heat the butter and oil in a 12-inch ovenproof skillet over medium-high heat. Working in batches, cook the pork, flipping once, until golden-brown, 2 to 3 minutes per side. Transfer to a plate and set aside.

Turn the heat down to medium and add the onion and 1/4 tsp. salt. Cook, stirring often, until lightly browned, 5 to 6 minutes. Add the cabbage, 1/4 tsp. salt, and 1/2 cup water. Stir, cover, turn the heat down to medium low, and cook, stirring occasionally, until the cabbage is tender, 15 to 20 minutes. Stir in the chickpeas and the reserved cooking liquid and season to taste with salt and pepper. Arrange the pork over the cabbage and chickpeas and top with the prosciutto and fontina. Transfer the skillet to the oven and cook until the pork reaches 145°F, 12 to 15 minutes. Let rest for 5 minutes before serving.

Lamb-and-Feta Stuffed Cabbage

These stuffed cabbage rolls (known as lahanodolmades in Greece) are slow-simmered in a slightly sweet, ouzo-infused tomato sauce. Use only short-grain rice in the filling; long-grain rice takes too long to soften.

• 
  
  1 large head green cabbage (about 3 lb.), outer leaves discarded, cored
  
  


• 
  
  1 lb. ground lamb
  
  


• 
  
  1 large yellow onion, finely chopped
  
  


• 
  
  1 large egg
  
  


• 
  
  4 oz. (1 cup) crumbled feta
  
  


• 
  
  1/2 cup short-grain rice, such as Arborio
  
  


• 
  
  1/4 cup finely chopped fresh flat-leaf parsley
  
  


• 
  
  1 Tbs. finely chopped fresh oregano
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1/2 tsp. fennel seeds, crushed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup olive oil
  
  


• 
  
  1 15-oz. can crushed tomatoes (about 2 cups)
  
  


• 
  
  1 cup lower-salt chicken broth
  
  


• 
  
  1/3 cup ouzo or sambuca
  
  

Fill a tall, 8-quart (or larger) pot with enough water to submerge the whole cabbage and bring to a boil over high heat. Boil the cabbage until the outer leaves are bright green and start to pull away, about 4 minutes. Carefully pull them off with tongs and lay them on a baking sheet lined with a kitchen towel. Continue boiling the cabbage and removing its leaves in layers as they soften until the entire cabbage is cooked, 15 to 20 minutes total. Let cool.

In a large bowl, use your hands to combine the lamb, onion, egg, feta, rice, parsley, oregano, lemon juice, cumin, fennel, 2-1/2 tsp. salt, and 1ƒ tsp. pepper.

With a paring knife, remove the hard ribs from the cabbage leaves. Cut the larger leaves in half lengthwise.

 Coat the bottom of an 8- to 9-quart Dutch oven with the olive oil. Arrange several cabbage leaves on a work surface so they run lengthwise away from you. Working with one leaf, put about 1-1/2 Tbs. of the lamb mixture on the end closest to you. Fold the long sides in toward the lamb, and then roll away from you to enclose the meat. Put the roll in the pot, seam side down. Repeat with the remaining cabbage and filling, arranging the rolls in a snug single layer (if necessary, add a loosely packed second layer).

Combine the tomatoes, broth, and ouzo in a medium bowl and pour the mixture over the rolls. Bring to a boil over medium heat. Reduce to a gentle simmer, cover, and cook, shaking the pot occasionally so the rolls don’t stick, until the rice in the filling is completely tender, 60ƒ to 90 minutes.

Beer-Braised Bratwursts with Pickle Juice Slaw

A tangy cabbage and carrot slaw is a knockout topping for juicy bratwursts. Long pretzel rolls make an unexpected substitute for the hoagie rolls, if you can find them.

For the slaw

• 
  
  1 cup very thinly sliced red cabbage
  
  


• 
  
  1/4 cup mayonnaise
  
  


• 
  
  3 Tbs. pickle brine (from a jar of pickles, preferably dill)
  
  


• 
  
  4 tsp. cider vinegar
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2-1/2 cups very thinly sliced green cabbage
  
  


• 
  
  1/2 cup grated carrots
  
  


• 
  
  1/4 cup finely chopped white onion
  
  

For the bratwursts

• 
  
  2 12-oz. bottles lager beer, such as Budweiser
  
  


• 
  
  4 uncooked bratwursts
  
  


• 
  
  1 cup chopped white onion
  
  


• 
  
  4 Tbs. unsalted butter, melted
  
  


• 
  
  2 Tbs. spicy brown mustard, such as Gulden’s
  
  


• 
  
  Vegetable oil for brushing
  
  


• 
  
  4 hoagie rolls, split but not all the way through
  
  

Make the slaw

Soak the red cabbage in a bowl of ice water for 15 minutes to prevent its color from bleeding. Drain and pat dry. In a large bowl, whisk together the mayonnaise, pickle brine, vinegar, sugar, 1/4 tsp. salt, and a grind of pepper. Add the red and green cabbage, carrot, and onion and toss well to combine. Refrigerate for 2 to 4 hours.

Make the bratwursts

In a 10- to 11-inch skillet, combine the beer, bratwursts, and onion. Add enough water to barely cover the bratwursts and bring just to a simmer over medium heat. Cover, remove from the heat, and let sit for 10 minutes.

Meanwhile, position a rack about 4 inches from the broiler and heat the broiler on high.

In a small bowl, combine the butter, mustard, and 4 tsp. of the bratwurst-cooking liquid; set aside.

Arrange the bratwursts on a broiler pan and lightly brush them with oil. Broil until goldenbrown, turning once, about 4 minutes total. Transfer to a plate. Put the buns on a baking sheet cut sides up and broil until lightly toasted, about 30 seconds.

Spread the insides of the buns with the butter mixture and put the bratwursts in the rolls. Top with the slaw and serve.

Pork Medallions with Chickpeas and Cabbage

In this flavor-packed, one-skillet supper, pork tenderloin medallions are topped with creamy fontina and tangy-salty prosciutto and cooked on a bed of tender cabbage and earthy chickpeas.

• 
  
  2 1-lb. pork tenderloins
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium yellow onion, halved lengthwise and thinly sliced crosswise
  
  


• 
  
  1/2 small head Savoy cabbage, thinly sliced (6 to 7 cups)
  
  


• 
  
  2 cups Chickpeas with Bay Leaves and Herbs, plus 1/2 cup reserved cooking liquid
  
  


• 
  
  6 thin slices prosciutto di Parma (3-1/2 oz.)
  
  


• 
  
  6 oz. coarsely grated Italian fontina (about 2 cups)
  
  

Position a rack in the center of the oven and heat the oven to 425°F.

Trim and slice each tenderloin on the diagonal into 3 thick medallions. Place each medallion on a cut side, and using your hands, gently press on each to flatten slightly. Season on both sides with salt and pepper.

Heat the butter and oil in a 12-inch ovenproof skillet over medium-high heat. Working in batches, cook the pork, flipping once, until golden-brown, 2 to 3 minutes per side. Transfer to a plate and set aside.

Turn the heat down to medium and add the onion and 1/4 tsp. salt. Cook, stirring often, until lightly browned, 5 to 6 minutes. Add the cabbage, 1/4 tsp. salt, and 1/2 cup water. Stir, cover, turn the heat down to medium low, and cook, stirring occasionally, until the cabbage is tender, 15 to 20 minutes. Stir in the chickpeas and the reserved cooking liquid and season to taste with salt and pepper. Arrange the pork over the cabbage and chickpeas and top with the prosciutto and fontina. Transfer the skillet to the oven and cook until the pork reaches 145°F, 12 to 15 minutes. Let rest for 5 minutes before serving.

Corned Beef and Cabbage

In this take on the classic Irish-American boiled dinner, the vegetables are drizzled with garlic butter and broiled for added flavor. Pickling spice is a blend of cardamom, bay leaves, ginger, peppercorns, and other flavorings; look for it in the spice aisle of your grocery store.

• 
  
  5 large cloves garlic, smashed
  
  


• 
  
  4 large sprigs fresh thyme  
  
  


• 
  
  3 Tbs. pickling spice
  
  


• 
  
  2 dried bay leaves  
  
  


• 
  
  1 Tbs. black peppercorns 
  
  


• 
  
  1 4- to 5-lb. corned beef brisket 
  
  


• 
  
  4 medium red potatoes (about 1-1/2 lb.), scrubbed and quartered
  
  


• 
  
  4 large carrots (about 1 lb.), peeled and cut into 2-inch lengths  
  
  


• 
  
  2 large yellow onions (about 1 lb.), quartered 
  
  


• 
  
  2 large celery stalks, cut into 2-inch lengths 
  
  


• 
  
  1 large head green cabbage (about 3 lb.), outer leaves discarded, quartered 
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter 
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Malt vinegar, for drizzling (optional) 
  
  

Cut a 5-inch square of cheese cloth and lay it on a flat work surface. Put 4 of the garlic cloves, the thyme, pickling spice, bay leaves, and peppercorns in the center of the cloth. Tie the opposite corners together, creating a pouch.

Put the brisket and the spice pouch in a 12-quart stock pot and add enough cold water to cover the brisket by 4 inches. Bring to a boil over high heat and then reduce the heat to maintain a simmer, cover, and cook until the beef is nearly fork-tender, about 3-1/2 hours. 

Add the potatoes, carrots, onions, celery, and cabbage. Simmer until the meat is fork-tender and the vegetables are just tender, about 30 minutes more. With tongs, transfer the meat to a cutting board, tent with foil, and let rest for 15 minutes. 

Using a wire skimmer or slotted spoon, transfer the vegetables to a foil-lined baking sheet. Reserve the cooking liquid and discard the spice pouch. 

In a 1-quart saucepan, melt the butter over medium-low heat and add the remaining garlic clove. Cook until the garlic is lightly browned, about 5 minutes. Discard the garlic.

Meanwhile, position a rack in the center of the oven and heat the broiler on high. Drizzle the butter over the vegetables and broil until lightly browned, about 5 minutes. 

Slice the corned beef and arrange on a serving platter, surrounded by the vegetables. Drizzle some of the cooking liquid over the meat and pass the remaining liquid and malt vinegar (if using) on the side. Serve hot.

Chicken Burgers with Red Cabbage and Apple Slaw

For a fresh take on a burger, give these chicken patties a try. Apples and celery mixed into the ground chicken give the burgers a subtly sweet, aromatic note, while the bright, creamy slaw provides great crunch.

• 
  
  1 lb. ground chicken (not chicken breast)
  
  


• 
  
  1-1/2 cups small-diced peeled Granny Smith apple (about 1 large)
  
  


• 
  
  1/2 cup small-diced red onion (about 1/2 medium)
  
  


• 
  
  1/4 cup small-diced celery (about 1/2 stalk)
  
  


• 
  
  5 Tbs. mayonnaise
  
  


• 
  
  2 tsp. Dijon mustard
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  1 tsp. fresh lime juice; more as needed
  
  


• 
  
  1-1/2 cups packed thinly sliced red cabbage
  
  


• 
  
  4 challah rolls or hamburger buns, split and toasted
  
  

In a medium bowl, combine the chicken with 1/2 cup of the apple, the onion, celery, 2 Tbs. of the mayonnaise, 1 tsp. of the mustard, the garlic, 1/2 tsp. salt, and 1/4 tsp. pepper. Gently mix with your hands and form four 1/2-inch-thick patties. Make an indentation in the center of each one with your thumb.

In a 12-inch nonstick skillet, heat the vegetable oil over medium heat until shimmering hot. Cook the burgers until golden-brown on one side, about 5 minutes. Flip, and continue cooking until the internal temperature reaches 165°F on an instantread thermometer, 5 to 9 minutes more.

Meanwhile, in a medium bowl, mix the remaining 3 Tbs. mayonnaise and 1 tsp. mustard with the lime juice. Add the remaining apple, the cabbage, and 1/8 tsp. each salt and pepper; toss to combine. Season to taste with more lime juice, salt, and pepper.

Serve the burgers in the rolls, topped with the slaw.

Pork Lo Mein with Seared Scallions & Shiitakes

You can usually find Chinese noodles in the produce section of the supermarket.

• 
  
  3/4 lb. boneless pork country-style ribs, cut into 1/4-inch-wide strips
  
  


• 
  
  2-1/2 Tbs. soy sauce; more to taste
  
  


• 
  
  2 Tbs. dry sherry
  
  


• 
  
  1 tsp. cornstarch
  
  


• 
  
  2 Tbs. plus 1 tsp. kosher salt
  
  


• 
  
  9 oz. fresh Chinese noodles
  
  


• 
  
  5 Tbs. canola or peanut oil
  
  


• 
  
  6 oz. scallions (14 to 16 medium), trimmed and cut into 2-inch pieces
  
  


• 
  
  3-1/2 to 4 oz. shiitake mushrooms, stemmed, caps thinly sliced (2 cups)
  
  


• 
  
  1 Tbs. minced fresh ginger
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  


• 
  
  3 cups thinly sliced napa cabbage (about 6 oz.)
  
  


• 
  
  2 cups mung bean sprouts, rinsed
  
  


• 
  
  2 tsp. Asian sesame oil
  
  

In a medium bowl, toss the pork with 1 Tbs. of the soy sauce, 1 Tbs. of the sherry, the cornstarch, and 1/4 tsp. of the salt. Refrigerate for at least 15 min. and up to 1 hour.

Bring 2 quarts of water to a boil in a large pot. Add 2 Tbs. of the salt and cook the noodles, stirring occasionally, until just tender, about 3 min. Drain in a colander and run under cold water until the noodles cool to about room temperature. Turn the noodles out onto a baking sheet lined with paper towels to dry.

Heat 1-1/2 Tbs. of the oil in a 12-inch nonstick skillet over medium heat. Add the noodles and cook, tossing occasionally, until golden and slightly crisp, about 6 min. Meanwhile, replace the damp paper towels on the baking sheet with dry ones. When golden, transfer the noodles to the dry towels.

Heat 1-1/2 Tbs. of the oil in the nonstick skillet over medium-high heat until shimmering hot. Add the pork and cook, tossing often, until browned and just cooked through, 2 to 3 min. Transfer to a plate or bowl. Pour the remaining 2 Tbs. oil into the skillet and then add the scallions, mushrooms, and 1/4 tsp. of the salt. Cook, stirring occasionally, until browned, 3 to 4 min. Add the ginger, garlic, and pepper flakes and cook, stirring, until fragrant, 30 to 60 seconds. Add the cabbage, bean sprouts, and the remaining  1/2 tsp. salt. Cook, stirring often, until the cabbage just starts to soften, 1 to 2 min.

Add the noodles and pork to the pan and cook, stirring, until heated through, 1 to 2 min. Add the remaining 1-1/2 Tbs. soy sauce, the remaining 1 Tbs. sherry, and the sesame oil and cook, tossing the ingredients, for 1 min. more. Serve immediately. Add more soy sauce to taste or pass the soy sauce at the table.

Stir-Fried Napa Cabbage with Garlic, Fresh Chile & Basil

Try this with roasted chicken, sautéed chicken thighs, or pan-seared fish fillets.

• 
  
  1 medium-small head napa cabbage (about 1-3/4 lb.)
  
  


• 
  
  1 Tbs. canola oil
  
  


• 
  
  3 medium cloves garlic, coarsely chopped (about 1 Tbs.)
  
  


• 
  
  1 Tbs. fish sauce
  
  


• 
  
  1-1/2 tsp. granulated sugar
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  1/2 medium serrano chile, coarsely chopped (don’t seed)
  
  


• 
  
  1/4 cup roughly torn fresh basil leaves
  
  


• 
  
  2 to 3 tsp. fresh lime juice
  
  


• 
  
  2 medium scallions, thinly sliced on an extreme diagonal, for garnish
  
  

Tip:

Look for medium-size cabbages that feel heavy for their size and have plenty of light-green leaves. You can cut napa cabbage any way you would cut green cabbage.

Slice the cabbage in half lengthwise. Position one half cut side up and slice it across the middle at the point where the ruffled, leafy top gives way to white stem. Remove the core, slice the stem end lengthwise into 1-1/2-inch-thick wedges, and cut the wedges crosswise into 1-1/2-inch pieces (the leaves will separate). Cut the leafy half in the same way. Keep the leaves and stems separate. Repeat with the remaining half cabbage. You should have about 5 cups stems and 4 cups leaves.

Heat a wok or a 12-inch skillet over high heat for about 45 seconds and then add the oil, swirling it to coat the pan. When the oil is hot and shimmering, add the garlic and the white stems. Stir-fry until the stems brown lightly in spots and begin to release some liquid, about 2 minutes. Add the fish sauce, sugar, salt, and chile and toss. Continue to stir-fry until the stems are barely tender, about 2-1/2 minutes.

Add the cabbage leaves, stirring quickly to move them to the bottom of the pan. As soon as the stems are just tender and the tops are barely wilted, 30 to 40 seconds more, remove from the heat and stir in the basil and 2 tsp. lime juice. Season to taste with salt, garnish with the scallions, and add more lime juice, if you like. Serve immediately.